Description
Easy Roasted Zucchini Feta Soup is baked in the oven, then blended until smooth and creamy, topped with fresh dill. Enjoy hot or chilled!
Equipment
Blender
Ingredients
4cupszucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
1large white onion, cut into wedges
1large sprig fresh thyme
1large sprig fresh oregano
Kosher salt, and freshly cracked black pepper to taste
1whole garlic head, cut in half lengthwise
1 6-ouncefeta block, plus 1 more ounce for garnish
3tablespoonsextra virgin olive oil, divided
4cupschicken bone broth, or vegetable broth to keep it vegetarian
fresh dill, for topping
Extra virgin olive oil, optional for drizzling
Instructions
- Preheat oven to 400°F.
Combine zucchini, onion, oregano and thyme in a large baking dish or sheet pan then toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with remaining olive oil. Roast until zucchini is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Warm on the stove when ready to serve if you want it hot or eat chilled. Ladle soup into bowls; garnish with extra feta and fresh dill, plus a drizzle of olive oil, if desired.
Last Step:
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Notes
This soup is not too thick. You can use less broth to make it thicker.
Nutrition
Serving: 1⅓ cups, Calories: 192kcal, Carbohydrates: 7g, Protein: 11.5g, Fat: 13.5g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 524mg, Fiber: 1g, Sugar: 2.5g
